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Posts tagged ‘recipe’

Recipe of the Week: Make-Ahead Mini Frittatas

I admit, I’m not a meal-prep-for-the-entire-week-on-Sunday type of person. But, I do like to cook a few dinners ahead of time when I can. This week I mixed up my meal prep by making these simple, versatile, frittatas to help up my breakfast game. Some mornings I have time for a quick breakfast, and the other days lunchboxes are zipped into backpacks as we’re walking out the door. These frittatas add satisfying protein and a few extra veggies into my morning to help keep me full until lunch. One of my favorite parts about this recipe is the endless number of flavor combinations!

Make-Ahead Mini Frittatas (makes 9 frittatas)


6 large eggs

1/3 cup milk (or non-dairy milk)

2/3 cup grated cheese (I used cheddar)

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup of your preferred combo of fillings (spinach, broccoli, bell peppers, tomatoes, mushrooms, onions, scallions)

Fresh herbs that complement your vegetable flavors – chives, basil, parsley, cilantro, etc.



1. Preheat oven to 325 degrees.

2. Spray muffin tin with cooking spray

3. Whisk together the eggs, milk, cheese, salt and pepper in a large bowl.

4. Divide vegetables and herbs equally among the muffin tins and pour in the egg mixture. Do not fill all the way to the top as the frittatas will rise during cooking.

5. Bake for 25 minutes or until set. Let cool for a few minutes in the pan and then remove to a wire rack.

The frittatas will keep up to three days in the fridge and can also be frozen up to 1 month. To reheat, wrap in a paper towel and microwave for 30-60 seconds.

To make a vegan version use a non-dairy milk and omit the cheese.

Recipe of the Week: Chickpea Salad

I don’t know why it took me six years to make this chickpea salad, but now that I did, I’m certainly not going to wait six years to make it again! This delicious blend of chickpeas, herbs, salty cheese and tangy lemon juice make for an addictive and versatile dish. Chickpeas provide filling protein, fiber and complex carbohydrates as well as potassium and folate. The ease of preparation makes this a quick side dish or a last minute afternoon snack to take to work or on a road trip. It will keep for a few days in the refrigerator if you don’t eat it all the same day!

Recipe of the Week: Shrimp and Ginger Vegetable Stir-Fry

shrimp and vegetable stir fry These days I’m all about quick dinners. Besides the usual after work time crunch, who wants to spend extra time in the kitchen on these beautiful (and sometimes hot!) summer evenings? Stir-frys come together fairly quickly and are perfect for using all the veggies in your fridge. This recipe packs a fiber punch from the veggies, and the amount can be increased even more with a high fiber base such as brown rice. For this recipe I chose to use a Jasmine rice instead to add a layer of flavor. On the other hand, the canola oil is a neutral flavor and better for high heat cooking than olive oil, which is why I’m using it here. I’ve found shrimp to be a good, quick-cooking protein (~3 minutes and you’re done!) and makes any meal feel a little more fancy. The shrimp can easily be eliminated for a delicious and nutritionally complete vegetarian or vegan meal.





Shrimp and Ginger Vegetable Stir Fry (serves 2 adults and 1-2 pre-schoolers)


1/2 container baby Bella mushrooms, sliced

1-2 stalks of broccoli, cut into small florets

1/4 bunch asparagus, cut into 1-inch pieces

2 scallions, thinly sliced white and light green parts

2 large carrots, cut into thin rounds or matchsticks

1 inch peeled and minced ginger

1 tablespoon Canola oil (have extra on hand)

1-2 teaspoons sesame oil

1/2lb shrimp, peeled and deveined

1/2 cup dry jasmine rice

Salt and pepper to taste, red pepper flakes or hot sauce if you want to spice it up

1.  Heat the canola oil in a pan. In a separate pot cook the rice according to package directions.

2. Toss the carrots and broccoli into the pan with the oil and add a pinch of salt and pepper. After they begin to soften add the mushrooms and asparagus. Add more oil as needed to ensure the vegetables don’t burn.

3. When all of the vegetables are soft add the scallions, sesame oil, ginger and shrimp and cook until the shrimp are opaque white in the center, ~3 minutes.

4. Place the rice in a bowl, spoon the stir fry on top and enjoy!

Kitchen Tip: How to Roast Garlic

Give your winter table more flavor by roasting garlic before adding it to hearty soups and sauces, mixing it into pesto, or simply spreading it on crusty, toasted bread. It’s easy to make these buttery cloves and they sit in the oven while the rest of your dinner is cooking.



Step 1

Peel off the excess “skin” from the head of garlic.









Step 2

Cut 1/4 -1/3 off the top of the garlic to expose as many cloves as possible.

raw garlic








Step 3

Drizzle with olive oil – be liberal!








Step 4

Place garlic on a piece of foil.

garlic and oil








Step 5

Make a garlic and oil package and place in an ovenproof baking dish.









Step 6

Bake for 45-55 minutes in a 400 degree oven until the cloves are golden brown. Allow the cloves to cool for 10-15 minutes before gently squeezing the garlic out of the skin.

roasted garlic






Recipe of the Week: A Persian Feast

I decided it was time to cook. And cook big. It was the pictures in the June issue of Bon Appetit that inspired me to undertake my self proclaimed feast. I looked at them and thought I have to eat that, it’s a step up from simple weekday dinners and it’s going to be good. And it was very good.



Grilled Saffron Rack of Lamb

Jeweled Rice

Shallot Yogurt – I made this the day before and the flavors were perfectly melded together the next day. It was also good on top of a bagel with cream cheese and smoked salmon.

Tomato and Cucumber Salad (inspired by Shirazi Salad)

1 small shallot

1 Persian cucumber – sliced or diced

~1/2 cup Cherry tomatoes – halved

red wine vinegar

~1 Tbs of lime juice, more as preferred

1 Tbsp olive oil

Dill, cilantro and flat leaf parsley

1. Thinly slice and dice the shallots and place them in a small bowl. Pour red wine vinegar over them until just submerged. Let them steep while you make the rest of the salad.

2. Combine the cucumber, tomatoes, lime juice, olive oil and a seasoning of salt and pepper in a serving bowl.

3. Chop the herbs in a quantity and variety of your choosing and add to the tomatoes and cucumber.

4. Drain the shallots, combine with the rest of the salad.

5. Toss everything together and serve.